• Preheat oven to 375°F.

Quinoa Salad

• Place beets on large sheet of foil. Drizzle with 2 tbsp of the oil and 1 tsp each salt and pepper; wrap and roast on baking sheet until fork tender, about 1 hour. Open foil and let beets sit until cool enough to handle. Rub skins off using hands or paper towel; finely dice.
• Meanwhile, bring 5 litres water to boil in large pot. Add 1 tbsp of the salt and quinoa, and boil on high for 11 minutes. Drain in fine-mesh sieve, then rinse under cold water. Let cool.
• In large bowl, combine beets, quinoa, red pepper, green onions, orange segments, orange juice, mint leaves, the remaining oil and the remaining salt. Gently stir in mixed lettuce until evenly coated.

Scallops

• Heat oil in large frying pan over medium-high heat. Sprinkle salt all over scallops, then place them in pan, flat side down, without overcrowding. Cook without moving them until a deep golden crust forms and they release easily from pan. Flip and cook for another 30 to 60 seconds. Scallops should be caramel-brown on the outside and tender, juicy and translucent on the inside.
• To serve, divide quinoa mixture among plates; top with scallops.